THREE COURSE MEAL FOR DAD
WOW your Dad with a 3 course (healthy) meal...
Chicken Skewers with tzatziki
Healthy chicken Jalfrezi Curry
Blueberry ripple icecream
Chicken skewers with tzatziki
The Mediterranean diet is well-known for being good for your heart, that’s why we’ve prepared this super-easy and tasty Mediterranean-inspired dish that Dad will love!
- 4 skewers
- 500g of chicken breast, chopped into squares
- 2 zucchini, cut into halves
- 1 teaspoon of oregano
- 1 teaspoon of thyme
- 30 ml of extra virgin olive oil
- 250 ml of Greek yoghurt
- ½ a fresh cucumber
- 2 teaspoons of lemon juice
- 2 chopped garlic cloves
- 1 teaspoon of extra virgin olive oil
- ½ teaspoon of paprika
- 3 fresh mint leaves
- Salt and pepper (optional)
For the tzatziki:
- Grate the ½ cucumber. Dice a few mint leaves.
- Pour the Greek yoghurt into a serving bowl, adding the grated cucumber. Stir in the chopped garlic and the paprika. Pour in a teaspoon of extra virgin olive oil, and add the diced mint leaves.
- Add a little extra flavour with a small amount of salt and pepper if you feel it needs it.
For the chicken skewers:
- Coat the chicken with a thin layer of olive oil. Grill chicken pieces separately on low heat for 15 minutes (or until cooked through). Add some salt, oregano and thyme for flavour.
- While the chicken is cooking, cut the zucchini into thin strips.
- Once the chicken is ready, remove it from the heat. Do not turn grill off yet.
- Roll zucchini strips and place each slice on a skewer with a piece of chicken breast. Repeat until skewer is full.
- Place the skewer on the heat for two minutes for zucchini to brown slightly. Add any more oregano and thyme to flavour the zucchini.
- Remove and serve with tzatziki.
Healthy chicken Jalfrezi Curry
- Heat your oil up in a big pan, before throwing in your onion, garlic and tomato puree. This should be done on a medium to high heat.
- Chop two of your chillies up finely (keep the seeds in if you like it hot!)
- Add your garam masala, turmeric, cumin, and curry powder into the pan and stir. Cook for five minutes.
- Once your onions have softened (don’t let them burn), add your chopped chillies and diced chicken into the pan.
- Allow the chicken to cook in the spices for around five to six minutes.
- In the meantime, take your two remaining chillies and slice them vertically from top to bottom. *Note* – you only need to pierce them slightly.
- Add the chopped tomatoes, pepper, whole chillies, stock cube, salt and pepper, and water. Put a lid on the pan and allow to simmer on a low heat for 20 minutes or so.
- Stir in your Greek yoghurt. This will give your curry a bit of creaminess.
- Add your chopped coriander and thicken the mixture with cornflour if you need to.
- 2 cloves of garlic (crushed)
- 1 large onion (chopped)
- 4 full chillies (you decide the strength!)
- 1 green pepper (chopped into thick slices)
- 1 can of chopped tomatoes
- 1 tbsp of tomato puree
- 1 tbsp of olive oil
- 1 tsp of turmeric
- 1 tsp of garam masala
- 1 tbsp of curry powder
- 1 tsp of cumin
- 1 tsp of salt
- A handful of fresh coriander
- 2 tbsp of Greek yoghurt
- 100ml of cold water
- 500g of diced chicken breast
- 1 chicken stock cube
Blueberry ripple ice cream
This is our favourite...
• 100ml of Greek yoghurt
• 150ml of vanilla yoghurt
• 1 teaspoon of vanilla bean paste
• 1 punnet of blueberries (around 150g)
• 1 lemon
• A pinch of salt
• 4 tablespoons of sweetener
• Mix your blueberries with the Greek yoghurt and two tablespoons of sweetener. Add in the juice and zest from your lemon.
• Put this mix in the freezer for around 30 minutes (you want it to be a little bit stiff, but not fully frozen).
• In the meantime, mix your vanilla yoghurt, bean paste, salt and remaining sweetener in a bowl.
• Take your blueberry ice cream mix out of the freezer and start folding it into your vanilla mix.
• Once you’ve combined the two, place the entire mixture in the freezer for an hour to 90 minutes.
Courtesy of DW Fitness.
For more ideas, visit here